#caferio

This recipe for Cafe Rio Sweet Pork in a Slow Cooker is very tasty and simple to make. When you mix brown sugar, enchilada sauce, cola, and spices together, you get a sweet and savory sauce that goes well with the tender pork. It's a dish that can be used in many ways, which makes it great for weeknight dinners or parties.

Ingredients: 4-5 lbs pork shoulder, trimmed of excess fat. 1 cup brown sugar. 3/4 cup water. 3/4 cup red enchilada sauce. 1/2 cup cola not diet. 1/4 cup soy sauce. 1/4 cup lime juice. 4 cloves garlic, minced. 1 tsp ground cumin. 1 tsp dried oregano.

Instructions: Place pork shoulder in the slow cooker. In a bowl, mix together brown sugar, water, enchilada sauce, cola, soy sauce, lime juice, garlic, cumin, and oregano until well combined. Pour the sauce over the pork shoulder, ensuring it is evenly coated. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily shreds with a fork. Once cooked, shred the pork using two forks, mixing it with the sauce in the slow cooker. Serve the sweet pork in tacos, burritos, salads, or bowls, topped with your favorite toppings such as lettuce, cheese, salsa, and sour cream.

Prep Time: 15 minutes

Cook Time: 480 minutes

This Cafe Rio Cilantro Ranch Dressing is a delicious and creamy dressing perfect for salads, tacos, or as a dipping sauce. Made with mayonnaise, sour cream, buttermilk, cilantro, Ranch dressing mix, garlic, and lime juice, it's bursting with flavor and pairs well with a variety of dishes.

Ingredients: 1 cup mayonnaise. 1 cup sour cream. 1/2 cup buttermilk. 1/2 cup chopped cilantro. 1 packet Ranch dressing mix. 2 cloves garlic, minced. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: In a mixing bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Add the chopped cilantro, Ranch dressing mix, minced garlic, and lime juice. Stir until well combined. Taste and season with salt and pepper as needed. Refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve over salads, tacos, or as a dipping sauce.

Prep Time: 10 minutes

Cook Time: 0 minutes

This recipe creates a tasty and filling dish that goes well with a variety of Mexican-inspired meals by combining the flavors of Cafe Rio's black beans and cilantro lime rice.

Ingredients: 1 cup rice. 2 cups water. 1 tablespoon olive oil. 2 cloves garlic, minced. 2 tablespoons fresh cilantro, chopped. 1 lime, juiced. Salt to taste.

Instructions: Till the water runs clear, rinse the rice under cold water. Olive oil should be heated in a saucepan over medium heat. Add the minced garlic and cook for approximately one minute, or until fragrant. Rinse the rice and add it to the saucepan. Toast it for two to three minutes, stirring often. After adding the water, boil it. Once the rice is soft and the water has been absorbed, reduce the heat to low, cover, and simmer for 15 to 20 minutes. After cooking, take it off the heat and leave it covered for five minutes. Using a fork, fluff the rice and mix in the lime juice and chopped cilantro. Add salt to taste to season.

Prep Time: 10 minutes

Cook Time: 20 minutes